A friend told me that the batch of these cookies I made were the best she had ever tasted. But when she tried the recipe herself, the cookies failed, turning out flat and thin. "Did you chill the dough?" I asked. That was the difference. Always chill cookie and pie crust dough. Refrigeration allows the ingredients to bind together so the dough bakes into the structure with the greatest height and heft.
This recipe is adapted from the Hummingbird Bakery Cookbook by Tarek Malouf (Ryland, Peters & Small, 2009), a cookbook I highly recommend. Every cake, cookie or dessert I have made from this book comes out as promised - delicious and good looking. As always, adding more chocolate chips is an option, one I usually exercise.
Click here for more fabulous desserts.
Chocolate Chip Cookies from Hummingbird Bakery
Makes 36 cookies
Ingredients:
3/4 cup plus 2 tablespoons unsalted butter at room temperature
1 3/4 cups light brown sugar, packed
2 eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup (8 ounces) chocolate chips (or a little bit more ... )
Method:
In an electric mixer or with a handheld electric beater, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla. In a separate bowl, combine the flour, salt, and baking soda, then add to the wet mixture. Blend well until a smooth dough is formed. Stir in the in the chocolate chips until evenly dispersed.
This is the time when you should chill your dough. Cover and refrigerate for at least one hour and preferably several hours to overnight. The dough will appear to be crumbly.
Preheat the oven to 325 degrees.
Either roll the cookie dough into balls with your hands or drop spoonfuls on a greased baking sheet or parchment paper and bake for 10-12 minutes or until golden brown around the edges. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
This recipe is adapted from the Hummingbird Bakery Cookbook by Tarek Malouf (Ryland, Peters & Small, 2009), a cookbook I highly recommend. Every cake, cookie or dessert I have made from this book comes out as promised - delicious and good looking. As always, adding more chocolate chips is an option, one I usually exercise.
Click here for more fabulous desserts.
Chocolate Chip Cookies from Hummingbird Bakery
Makes 36 cookies
Ingredients:
3/4 cup plus 2 tablespoons unsalted butter at room temperature
1 3/4 cups light brown sugar, packed
2 eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup (8 ounces) chocolate chips (or a little bit more ... )
Method:
In an electric mixer or with a handheld electric beater, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla. In a separate bowl, combine the flour, salt, and baking soda, then add to the wet mixture. Blend well until a smooth dough is formed. Stir in the in the chocolate chips until evenly dispersed.
This is the time when you should chill your dough. Cover and refrigerate for at least one hour and preferably several hours to overnight. The dough will appear to be crumbly.
Preheat the oven to 325 degrees.
Either roll the cookie dough into balls with your hands or drop spoonfuls on a greased baking sheet or parchment paper and bake for 10-12 minutes or until golden brown around the edges. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.